Coffee Cake Cookies

These coffee cake cookies bring all the best parts of a breakfast classic right to your afternoon snack. They are soft and buttery with a cinnamon crumble on top that adds just the right crunch and sweetness. The glaze finishes them off with a delicate drizzle that melts into the warm cookies, making every bite irresistible. This recipe has become my go-to when I want something comforting but not too heavy, perfect with a cup of morning coffee or an afternoon tea.

I first made these cookies for a weekend brunch with friends and they disappeared so fast I immediately wrote down the recipe. Since then, it’s been a crowd-pleaser every time I bake it.

Ingredients

• Salted butter softened at room temperature: creates a rich, tender dough use real butter for best flavor
• Brown sugar: adds moisture and depth of flavor packed lightly to get the right sweetness
• Granulated sugar: balances out the brown sugar’s molasses notes for a perfect sweetness level
• Large egg plus egg yolk: gives structure and richness room temperature eggs blend better
• Pure vanilla extract: essential for enhancing all the warm flavors
• All-purpose flour: the base make sure it’s fresh for better texture and rise
• Baking soda and baking powder: provide lift and lightness, combine for a balanced rise
• Ground cinnamon: the star spice adding warmth and aroma
• Cold salted butter for the crumble: cut in cold for small pea-sized pieces which create the classic streusel texture
• Powdered sugar for the glaze: for a smooth, sweet drizzle
• Milk: thins the glaze just right
• A dash of cinnamon in the glaze: echoes the streusel and ties flavors together

Instructions

Preheat the oven and prepare your pans:

Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

Cream the butter and sugars:

In a large bowl, use an electric or stand mixer to cream the softened butter with both brown and granulated sugars until the mixture is light and fluffy. This should take a few minutes. Scrape down the sides of the bowl occasionally to ensure everything is well mixed.

Incorporate eggs and vanilla:

Add the whole egg, egg yolk, and pure vanilla extract to the creamed mixture. Beat until smooth and fully combined, creating a creamier texture.

Mix dry ingredients together:

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon. This allows the leavening agents and spice to be evenly distributed.

Combine wet and dry ingredients to form dough:

Gradually add the dry ingredients to your wet mixture. Mix until just combined to form the cookie dough. Be careful not to over mix or the cookies may become tough.

Form and shape the cookies:

Using a large cookie scoop approximately four tablespoons in size, portion out the dough into balls. Place them on your prepared baking sheets leaving about two inches of space between each cookie. Press gently in the center of each ball with the back of the scoop to create an indent for the crumble topping.

Prepare the crumble topping:

In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold, cubed salted butter using a pastry cutter or fork until the mixture resembles small pea-sized crumbs.

Top the cookies and bake:

Evenly sprinkle the crumble mixture over each cookie, pressing lightly if needed. Bake in the preheated oven for nine to eleven minutes or until the edges start to turn a light golden brown. Remove from oven and let the cookies rest on the baking sheet for a few minutes to firm up before transferring to a wire rack.

Make the glaze and finish:

While the cookies cool slightly, whisk together powdered sugar, vanilla extract, milk, and a dash of cinnamon until smooth. If too thin, add more powdered sugar if too thick, add more milk. Drizzle this glaze over the warm cookies so it soaks in perfectly. Let the glaze set for a few minutes before enjoying.

A memorable moment was baking these one chilly morning which filled the house with that cozy scent that lingered all day.

Storage Tips

Store leftover cookies in an airtight container at room temperature for up to three days to maintain softness. For longer storage, freeze the baked, cooled cookies in a sealed freezer bag for up to three months. Defrost at room temperature for best texture.

Ingredient Substitutions

You can swap salted butter for unsalted but add a pinch of salt to the dough and crumble. Brown sugar can be replaced with coconut sugar for a different flavor profile but expect less moisture. Use oat flour as a gluten-free alternative but note the cookies will be denser.

Serving Suggestions

These cookies shine alongside a strong black coffee or a creamy latte. They also pair wonderfully with a smooth chai tea. Serve them slightly warm for an extra cozy treat.

These coffee cake cookies balance comfort and texture perfectly making them a delightful treat any time of day.

FAQs about Recipes

→ What gives these cookies their coffee cake flavor?

The blend of cinnamon in both the dough and the crumble topping provides the warm, classic coffee cake flavor in these cookies.

→ How do I achieve the perfect crumble topping?

Cut cold butter into the flour, brown sugar, granulated sugar, and cinnamon mixture until pea-sized crumbs form for a tender and crisp topping.

→ Can I substitute any ingredients in the dough?

Butter provides richness, but you can try margarine for a different texture; however, the cinnamon and vanilla are key for signature taste.

→ Why is an indent made in the cookie dough before baking?

The indent helps hold the streusel topping in place and ensures an even bake with a tender center.

→ How can I adjust the glaze consistency?

Add more powdered sugar to thicken or a little milk to thin the glaze until it reaches your desired consistency for drizzling.

→ What is the recommended baking temperature and time?

Bake the cookies at 350°F for 9-11 minutes until edges turn a light golden brown for optimal texture.